Ingredients:

  • 1 large English Cucumber
  • 0.5 tsp sea salt
  • 2 cups full-fat Greek yogurt (5% milkfat)
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 pinch black pepper

Instructions:

  1. Grate the cucumber. Use the coarse side of a box grater for 1 large English Cucumber. Do not peel it first.
  2. Extract the moisture. Place the shredded cucumber in a bowl and toss with 0.5 tsp sea salt. Let it sit for 2 minutes. You'll see a pool of water start to form almost immediately.
  3. The Big Squeeze. Transfer the cucumber to a kitchen towel. Twist the top and squeeze until no more liquid drips out. You should be left with a dry, compact ball of cucumber.
  4. Mince the aromatics. Finely mince 3 cloves garlic. The aroma should be sharp and nose tingling.
  5. Create the flavor base. In a medium bowl, whisk 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, and the minced garlic. Note: This helps mellow the garlic's bite.
  6. Add the yogurt. Fold in 2 cups full fat Greek yogurt until the oil is fully incorporated.
  7. Incorporate the herbs. Stir in 2 tbsp fresh dill and 1 tbsp fresh mint. Notice the grassy, bright scent of the herbs hitting the dairy.
  8. The final fold. Add the squeezed cucumber and 1 pinch black pepper.
  9. Chill and set. Cover and refrigerate. The zest of the lemon and the oils from the herbs will meld into the yogurt.